In a bowl, take rava and add oil/ghee in it.

Mix and rub the oil and the flour together.

Add warm water gradually and knead tight dough.

Divide and shape the dough in cylinders muthiya.

Now heat the oil pan, fry the muthia till they are nice light brown in color.

Also from muthiya dough roll bhakhari with a medium thickness.

Roast bhakhari on low-medium flame. apply some ghee and roast till it becomes crispy from both sides.

Allow them to cool and grind them finely.

Sieve the grinded muthiya mixture.

Now heat ghee in a pan, add chopped almond, pistachio, and raisins. Roast for 2 minutes or till it becomes slightly brown. Keep it aside.

In the same pan heat ghee.

When ghee is heat properly, switch off the gas and add rava and sugar mixture, roasted dry fruits, and cardamom powder. Mix well.

Now with the hand make a round shape to ladoo.

Serve and store ladoo into air-tight container 5-6 days at room temperature.